Best Pumpkin Caramel Poke Cake Recipe

Prepare yourself for a slice of pure autumn bliss with this easy Pumpkin Caramel Poke Cake. This fall cake is all about savoring the rich and moist goodness of a pumpkin-spiced cake, infused with caramel and topped with a luscious cream cheese frosting. This easy dessert recipe is the perfect treat for an autumn or Thanksgiving dessert.

this recipe!

Easy Pumpkin Poke Cake Recipe

Whether you’re still in the middle of a heat wave, or starting to feel cooler temperatures with signs of Fall, there’s something magical about the ‘ber months. September hits and I crave pumpkin, apple and cool, crispy days. Don’t you?

This easy fall dessert recipe is both easy to make and full of flavor and you’re going to love the creamy texture of the topping. Like my Lemon Poke Cake, it’s a favorite and if you only have time for one fall baking recipe, this is it!

Why You’ll Love This Pumpkin Cake

• It’s super-easy to make! Poke cakes are one of the easiest, fool-proof desserts to make and they taste delicious!
• crowd-pleasing
• delicious fall flavors

Why Is It Called a Poke Cake?

With all types of poke cakes, holes are poked into the cake after being baked and cooled. A filling is then poured over the cake, seeping into both the cake and poked holes, adding delicious flavor and texture.

Ingredients for Pumpkin Poke Cake

This recipe uses simple ingredients that you should be able to find in your local grocery store.

Butter Pecan Cake Mix – adds delicious flavor when combined with the pumpkin puree. You can also use yellow cake mix, spice cake mix or white cake mix and might need to adjust the amount of pumpkin pie spice added. We love the butter pecan flavor best!

Pumpkin Pie Spice – you can find pumpkin pie spice in the spice section in the grocery store.

Large eggs

Pumpkin Puree – double check the label on the can. You want to use pumpkin puree vs pumpkin pie filling.

Milk

Caramel Topping – use store-bought caramel topping, or you can make your own.

Cream cheese frosting – bring to room temperature. Take it out of the fridge about 30 to 30 minutes before you start the recipe.

Cream cheese spread – bring to room temperature.

Whipped topping

Pecans (optional garnish/topping) – you can also substitute walnuts or almonds.

How to Make this Easy Poke Cake

You can find a full, printable recipe card at the bottom of this page. I like to include step-by-step photos and tips to help you make the best poke cake. If you want to skip right to the recipe, you can either scroll to the bottom of this page, or hit the ‘jump to recipe’ button at the top of this page.

STEP ONE – Preheat oven to 350°F. Grease a 9×13-inch baking dish with cooking spray.

If you’re making this for a special occasion, or timed event, keep in mind that there is 1 hour of chill time before enjoying this tasty dessert!

STEP TWO – In a large mixing bowl, whisk the cake mix and pumpkin pie spice until combined. Mix in the eggs, pumpkin puree, and milk using a hand or stand mixer, until thoroughly combined.

STEP THREE – Pour the batter into the prepared baking pan and spread into an even layer with a spatula.

STEP FOUR – Bake for 28 to 33 minutes, or until a toothpick comes out clean and the cake bounces back when tapped gently with a finger.

STEP FIVE – Allow the cake to cool completely, about 40 to 60 minutes then poke large holes in the cake, being careful only to poke 2/3 of the way down the cake. Use a straw or the end of a wooden spoon.

STEP SIX – Spread 1 cup of the caramel topping all over the cake, focusing on the holes, and allow it to seep into the cake.

STEP SEVEN – To make the frosting, beat the cream cheese frosting and cream cheese in a medium-sized mixing bowl until light and fluffy.

STEP EIGHT – Gently fold in the whipped topping until well-combined.

STEP NINE – Spread the topping evenly over the coled cake with a spreading spatula. Cover it well and store in the refrigerator until ready to serve.

STEP TEN – When ready to serve, drizzle the remaining 1/4 cup of caramel topping over the top of the cake and top with chopped pecans, if using.

STEP ELEVEN – Chill at least hour (or overnight). Cut into squares and enjoy! Serve this delicious poke cake with a tall glass of milk, coffee, tea or a pumpkin spic latte!

Storage Instructions

Cover cake tightly with plastic wrap, or place in airtight container and refrigerate for 3 to 4 days.

My Top Tips for Making Pumpkin Poke Cake

Frosting: When making the frosting, ensure that the cream and cream cheese spread are at room temperature for easier mixing. Beat them until light and fluffy before folding into the topping. This will create a light and airy frosting.

Toppings: Nuts are optional. You can also sprinkle with chocolate chips, chopped toffee bar (such as Heath).

More Delicious Pumpkin Dessert Recipes

No-Bake Pumpkin Mousse Pie

Best Ever Pumpkin Pie Recipe

Paula Deen’s Pumpkin Bars with Cream Cheese Frosting

Pumpkin Cookies with Brown Sugar Frosting

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